It all looks delightful, including the bounty of fruit in the background!
I miss English muffins, with the whole gluten-free lifestyle. Although I do have a recipe for them that I keep meaning to try. I feel like it requires bravery.
If I had to have a sensitivity, I've been glad it's to wheat itstelf and not pan-grain gluten. I salute those dealing with all-grain gluten sensitivities and allergies.
I find I can tolerate a modest amount of wheat, infrequently. Oddly the more "refined" it is the better, since all the wheaty bran and germ have been stripped out. Multigrain works, too--the more multi, the better. The other grains blunt the impact of the wheat. And, for this afternoon muffin, I gave up the two half-slices of toast that's my weekly allotment. And prepared for the ache and the quease the next day. For me it's a fair trade-off, occasionally.
I'm fine (or, at least, I have been so far) with small amounts of gluten -- pre-packaged soups and salad dressings generally contain wheat as a thickener, and they don't bother me in an appreciable way. I can generally have a cookie or 2, or a cupcake, or part of a dinner roll, or a small slice of pizza, and I'll be more or less okay, with maybe minor symptoms for a day. And I just have to decide whether it's worth it to me; if I haven't had anything overtly bread-y in a while, then I generally go for it.
When did we ever think the unthinking process of sating hunger would turn into an ongoing assessment of weights and balances, of choosing, or planning for, momentary gustatory joy, against minimizing pain or other reactions? Does this mean we're grownups?
I do know it's made me much more deliberate and conscious of my choices, that I'm sure that cookie is worth giving up toast, or having the clear soup rather than the thickened one, or giving up toast altogether for a few weeks, subbing rice cakes and grits and oatmeal for breakfasts.
I never thought I'd prefer pie to cake, but with fruit pies I can scoop out the filling and leave at least most of the crust. You just...adjust. And splurge when you're ready to take the trade-off.
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I miss English muffins, with the whole gluten-free lifestyle. Although I do have a recipe for them that I keep meaning to try. I feel like it requires bravery.
From:
no subject
I find I can tolerate a modest amount of wheat, infrequently. Oddly the more "refined" it is the better, since all the wheaty bran and germ have been stripped out. Multigrain works, too--the more multi, the better. The other grains blunt the impact of the wheat. And, for this afternoon muffin, I gave up the two half-slices of toast that's my weekly allotment. And prepared for the ache and the quease the next day. For me it's a fair trade-off, occasionally.
From:
no subject
From:
no subject
When did we ever think the unthinking process of sating hunger would turn into an ongoing assessment of weights and balances, of choosing, or planning for, momentary gustatory joy, against minimizing pain or other reactions? Does this mean we're grownups?
I do know it's made me much more deliberate and conscious of my choices, that I'm sure that cookie is worth giving up toast, or having the clear soup rather than the thickened one, or giving up toast altogether for a few weeks, subbing rice cakes and grits and oatmeal for breakfasts.
I never thought I'd prefer pie to cake, but with fruit pies I can scoop out the filling and leave at least most of the crust. You just...adjust. And splurge when you're ready to take the trade-off.